Two Rivers Wines

Stones Throw Semillon 2013

Award
Winner Trophy Lighter Bodied Dry White Wines
Grape Varieties
Semillon (100%) , Hunter Valley, NSW, Australia
Country of Origin
Australia
Alcohol Content
8.6% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $50.00
  • Two Rivers Wines
  • Linda Keeping, Manager
    Brett Keeping, Proprietor
  • E: linda@tworivers.com.au
    T: (61) 2 65472556
    M: (61) 2 265472556
  • 2 Yarrawa Road
    Denman, NSW
    Australia 2328

Vibrant. Classy aged Sem, toast & lanolin, citrus & hot buttered toast. Hot buttered toast & citrus, moreish & long flavour. Food : enhanced the flavour length and made the wine even more moreish.

A delightful Semillon with some age delivering the typical lime curd on toast type aromas that come with time and seems a little more acidic with the food but still a delight

Bright pale lemon. Light lemon-juice and blossom, dried linen, hints of honey. Very clean, fine palate structure, gentle citrus flavours, fresh acid, tight dry finish. Food: Very food-friendly wine ? the citrus flavours complement the dish well.

A lovely slightly toasty nose through to the palate. Hints of melon and cut straw coming through. A lovely crisp acidity on the finish. Aging well. A good match with the snapper dish as the creaminess and softness of the dish balance out the aged elements of the Semillon.

Light yellow. Earthy, oily lemony floral nose. Light, dry, oily, floral, lightly toasty fruit, balanced,, good mid-palate persistence. Dry, long oily, toasty finish. Pairing seemed to strip some of the richness of the wine, with no impact on fish flavour.

Bright pale straw colour. Wonderfully complex aromas of lanolin, toast and hints of citrus. That complexity comes through on the palate, it is multidimensional without losing focus. The back palate is long and savoury proving an outstanding match with food.

The Lighter Bodied Dry White Wines were judged with

Snapper with zucchini and dill

Presented by chef Marcell Kustos

Ingredients

Zucchini puree

  • 700 g zucchini, peeled, grated
  • 1 pc onion, small, diced
  • 1 bunch dill, fresh
  • 140 ml milk
  • 140 ml sour cream
  • 2 Tbsp flour
  • 1 tsp lemon juice/vinegar
Snapper
  • 8 pc fillets, steamed Snapper

Method

  1. Peel and grate zucchinis.
  2. Add salt, set aside for 10 minutes and squiz water out.
  3. Add oil to the pan, fry onion until translucent, add half of the dill.
  4. Add zucchini and cook it for 10 minutes.
  5. Add milk.
  6. Mix sour cream and flour. Slowly add to the warm zucchini mix.
  7. Add lemon juice for desired acidity.
  8. Serve with fresh dill.
  9. In a medium pot, boil water and place a steaming basket with parchment paper.
  10. When the waiter is boiling steam the snapper fillets for 4 minutes.
  11. Serve the snapper on top of the zucchini puree.

Ernie Hunter Memorial Trophy for Best Lighter Bodied Dry White Table Wine of Competition